Fluffy Pancakes with Hazelnut Malt & Maple Praline Sauce
The title may sound like a mouthful, but in no time at all you’re mouth will be full of fluffy delicious malted praline pancakes. The NYC restaurant Sunday in Brooklyn inspired this #WeekendEats recipe, and we’re sooo happy about it. So if you’re cozied up in bed with a big stack of these bad boys, send me a pic! I’d love to see it and will def repost!
Serving size: 4 large pancakes
For the pancakes
2 cups boxed pancake mix of choice
1 cup buttermilk
2 tsp baking powder
1 tsp baking soda
4 egg whites, whipped till fluffy peaks form
3 tbsp butter to continuously grease the pan
For the praline sauce
1 cup raw hazelnut
1/4 cup dark brown sugar
1/2 cup maple syrup
half a stick (4 tbsp) butter
1/2 cup vanilla malt powder (optional: chocolate malt powder)
1/2 cup heavy cream
Combine the pancake mix with baking powder and baking soda. Then stir in the buttermilk. Lastly, fold in your whipped egg whites for extra fluffiness.
In a hot skillet with butter to grease, scoop out about 1/2 cup of your batter to create big and fluffy pancakes. When the edges start to bubble, your ready to flip. They’re finished when they look golden brown.
For the sauce, in a hot skillet combine dark brown sugar, butter, hazelnuts, maple syrup and malt powder. Bring to a boil and let the ingredients work together in the hot pan until a caramel like consistency forms. Put the hot mixture into a food processor and blend. The consistency will likely look like a nut butter. Add heavy cream and blend until it loosens.
Douse your pancakes in the praline sauce and enjoy!